salad

Tabbouleh Salad

Note: 

I was hooked on this refreshing Mediterranean  delight at first taste, courtesy of Boyfriend's Aunt Tia.  I don't think there's anything as fresh and delicious as this tabbouleh salad recipe on a hot day.  It's a snap to make, especially if you're feeding a crowd, which Aunt Tia often is!

Tools needed: 
Big salad bowl
Time: 
45 minutes
Tabbouleh Plate with Hummus, Pita, and Pea Shoots
Ingredients: 
1 cup burghul (cracked wheat), cooked according to package instructions, drain and allow to cool to room temperature
2 large tomatoes, diced (or you can 1/4 2 cups of cherry tomatoes, too)
1 bunch green onions
1 big bunch of parsley (or two, the more green, the better!)
1/2 bunch mint, chopped
1 large cucumber, diced
1/2 cup olive oil
juice of three lemons
1 tbs salt
1/2 tsp pepper
1 clove garlic (more if you love garlic!)
Directions: 
  1.  Place burghul in a large bowl.  Add all chopped vegetables and mix well.
  2. Add oil, lemon juice, salt, and pepper and mix again.
  3. Allow burghul to soak and absorb the juice for about an hour.
  4. Serve chilled over lettuce, or with hummus and pita, as shown.  Top with feta cheese if desired.

 

Serves: 
4

Sundried Tomato Artichoke Salad

Note: 

This summer's salad of choice!  I sampled  this at Trader Joe's recently, and we've been making it several times a week ever since.  As much as I love my arugula, spinach, and mixed greens, this Romaine-lettuce based salad is a refreshing break from my standard salad choices!  The artichoke antipasto and sundried tomatoes make it no-dressing-required simple, too!

Tools needed: 
Big salad bowl
Time: 
10 minutes
Artichoke Salad
Ingredients: 
4 Romaine hearts, leaves washed and chopped
1/2 cup chopped sundried tomatoes
1 cup Artichoke Spread (I used Trader Joe's Artichoke Antipasto)
3 large red bell peppers, sliced into strips
3 cups pea shoots or microgreens
1/4 cup cilantro leaves
Directions: 
  1. Mix lettuce and artichoke spread in a bowl, coating lettuce.
  2. Toss in remaining ingredients and combine.
  3. Salt and pepper to taste.
  4. Serve chilled.
Serves: 
4
Source: 
Trader Joe's

Spicy Radish and Chickpea Salad

Note: 

Boyfriend and I have been working on this one for a while - he likes to spice lots of foods this way, and I like making use of all the parts of of a veggie in my recipes.  Here we use the radishes and the tops together for a variety of textures and flavors.  Chickpeas add umami, as well as protein and further texture to this vegetarian dish.  The dollop of creamy yogurt tones down the spiciness a little while adding another layer of flavor, texture, and a multitude of other health benefits. Turmeric offers tons cancer-fighting properties and lots of anti-oxidants, and spicy foods are full of antioxidants, too.

Enjoy the healthy, ethnic spicy-liciousness!

Tools needed: 
large saute pan
Time: 
30 minutes
Warm Radish and Chickpea Salad
Ingredients: 
2-3 bunches washed radishes, greens cut off (save!), bulbs sliced into bite-size pieces
2 cans cooked chickpeas (garbanzo beans), rinsed, drained, and patted dry
1 cup chopped green onions, white and green parts
4 tbs plain yogurt (dairy alternative to make vegan and dairy free)
2-3 tbs olive oil
1 tbs turmeric
1 tbs paprika, plus some for garnish
tsp chili powder (or to taste)
1 tsp cayenne (or to taste)
salt to taste
Directions: 
  1. Mix turmeric, paprika, chili powder, and cayenne together with a fork in a small bowl.
  2. Heat oil in large non-stick pan over medium heat.
  3. Add chickpeas, moving them around to coat with oil.  Spoon spice mixture over beans, coating as evenly as possible.
  4. Mix in radishes and white parts of green onions, coating with remaining spice mixture.
  5. When the radishes and onions begin to soften, add greens, mixing together until greens are tender. Salt to taste, do not overcook.
  6. Scoop portions into four serving bowls, and top with tablespoon of yogurt.  Sprinkle with green onions and paprika.
Serves: 
4

Persimmon & Pomegranate Fruit Salad

Note: 

Keeping my theme of making your holiday meals healthy and unique, this recipe is delightful new take on fruit salad.  The colors are magnificent and the flavor is fantastic!  The sweetness of the persimmons are well balanced with the oil in the pecans and the tart pomegranate seeds making this dish a tempting treat for your tastebuds!

Bonus: Nuts contain good-for-you fats, and the pomegranate seeds are packed with more antioxidants and anti-inflamatory agents than most fruit!  Read more about the health benefits of pomegranates.

Time: 
10 minutes
Persimmon & Pomegranate Salad
Ingredients: 
3 ripe Fuyu persimmons, chopped into 1/2 inch pieces
3/4 cup pomegranate seeds
8 - 10 fresh mint leaves, thinly sliced crosswise
1 Granny Smith, Fuji or Gala apple, peeled, cored, chopped (1/2 inch pieces)
1/4 cup chopped pecans, (or other favorite nut like walnuts or pine nuts)
2 teaspoons lemon juice
1 tbs grapeseed oil
1/2 tsp ground cumin
Directions: 

Gently toss all ingredients together.

Serves: 
4

Beet Greens with Mustard

Note: 

This is such a light, simple and delicious dish; just perfect for spring and summer.  But don't wait long - the mustard is in bloom here in California (all the little yellow flowers covering the hills in Santa Barbara are mustard!), so go for a hike and pick a little straight away!

Tools needed: 
large saucepan, salad spinner (or at least, a colander)
Time: 
15 minutes
Beet Greens with Mustard Flowers
Ingredients: 
1-2 tablespoons of mustard blooms, rinsed and patted dry
8 cups fresh beet greens (the tops of 6 or 8 beets) rinsed and chopped (not too small, they'll cook down a lot)
1/2 to 1 tbs olive oil
sea salt to taste
Directions: 
  1. Fill the saucepan 3/4 full of water and bring to a boil.
  2. Put beet greens in boiling water for 1-2 minutes, carefully remove with a slotted spoon into salad spinner basket to drain a bit before spinning. 
  3. Spin greens until most of water comes off.  (If you don't have a salad spinner, put in a colander and gently toss, then pat dry.)
  4. Toss into a bowl with olive oil, salt to taste, and top with mustard flowers.
  5. Enjoy the simple beauty before devouring!
Serves: 
2

Basil Potato Salad

Note: 

I can't get enough of the basil in my garden, and this is one of the yummiest ways to use it!

A friend gave me a version of this recipe a long time ago, and I've tweaked it to my taste.  I hadn't made it in a long time, but pulled it out of my recipe vault recently and made it for Boyfriend and I for dinner.  He loved it, but has now tweaked it to his liking, and I must say, it's now better than ever.  Enjoy the result!

Tools needed: 
large pot
Time: 
20 minutes
Basil Potato Salad
Ingredients: 
2 lbs. potatoes, cut into 1-in. pieces, boiled until you can easily insert a fork in them
1/2 - 3/4 cup freshly chopped basil leaves
1/2 medium sweet yellow onion, diced (or 3-4 green onions, chopped, white and green parts)
For the dressing:
1/2 cup mayo or veganaise
3 tbs dijon or horseradish mustard
3 tbs capers, drained
salt and pepper to taste
Directions: 
  1. Toss the potatoes and onion in a large bowl.
  2. Mix dressing ingredients with a fork in a smaller bowl.  Salt and pepper to taste.  Check for your taste before pouring over other ingredients.
  3. Drizzle dressing over potatoes/onions and toss, coating with the dressing.
  4. Mix in chopped basil leaves right before serving.

You can make the whole salad a day ahead, adding the basil right before serving keeps it fresh, green and pretty!   And you can keep leftovers for a few days after making, the basil just gets a little brown - it's still yummy! 

Serves: 
8-10

Black Bean and Corn Southwestern Salad

Note: 

I like a little bit of everything in my salad, and now that corn is officially in season, I needed a salad recipe to make use of its sweet summer deliciousness.  So I just started adding stuff that fit a southwestern theme and added the black beans and quinoa for substance.  The avocado or guacamole add to the richness as well.  Behold, a hearty summer salad with enough substance to call a meal!

Time: 
30 minutes
Black Bean and Corn Southwestern Salad
Ingredients: 
8-10 cups of your favorite lettuce or salad greens, crunchy romaine seems to hold up to all the other ingredients well
1/4 cup chopped fresh cilantro (skip if you hate cilantro, add more if you love it!)
1 bell pepper, diced
1 cup fresh corn, cut off the cob (yes, raw!; and use a serrated knife)
1 15-oz can black beans, rinsed and drained
1 1/2 cup quinoa or rice, cooked
1/4 cup chopped red or green onion
1-2 tbs olive oil
1 tbs balsamic vinegar
salt and pepper to taste
avocado or guacamole
Directions: 
  1. Place lettuce, bell pepper pieces, and cilantro in a large salad bowl.  Drizzle with oil and vinegar; toss until thorougly coated.
  2. Mix beans, rice/quinoa, and onion in a microwave safe bowl.  Heat, covered, for a minute or two in microwave, just until warm.
  3. Toss all in ingredients, but avocado, in large salad bowl until thoroughly mixed.
  4. Salt and pepper to taste.  Top with diced avocado, guacamole or your favorite salsa/dressing.

Girbert's guacamole recipe.Girlbert's Raw Tomatillo Salsa recipe.

Serves: 
2-4

Apple and Mixed Greens Salad

Note: 

This is currently my favorite summer salad - the combination of flavors and textures is a trip for the taste buds because of the shredded apple!  I created my own version of this salad after seeing apple shredded into a salad at a local restaurant - what a perfect way to incorporate the tart, juicy apple into the greens without have to do all that dicing!

Tools needed: 
cheese grater with large size holes
Time: 
20 minutes
Apple and Mixed Greens Salad
Ingredients: 
1 crisp apple, washed and shredded with cheese grater (I like Gala or Granny Smith)
1/4 cup candied walnuts, chopped
1/8 cup dried cranberries
1 red (any color really!) bell pepper, sliced or julienned
1/2 to 1 cup tomatoes cut into bite size pieces, depending on preference
8-10 cups of your favorite greens (or more!)
1/4 cup shredded Parmesan cheese (or goat or feta are yummy, too)
2-3 tbs good olive oil
1-2 tbs balsamic vinegar
salt and pepper to taste
Make it your own! I've added fresh blueberries, cucumbers, avocado, and quinoa - add whatever you like!
Directions: 
  1. Mix greens, bell pepper and tomatoes in a large bowl.
  2. Drizzle with olive oil, vinegar and toss until coated.
  3. Sprinkle with salt and pepper.  Toss again.
  4. Add in shredded apple, cranberries and cheese, tossing as you go.  Mixing the ingredients thoroughly is key, more flavors in each bite!
  5. Sprinkle with candied walnuts just before serving to keep their crunch! 

*I recently learned, sadly, that Parmesan cheese is not technically vegetarian.  Sorry if this is news to you, but I try to stay honest with my recipe tags, and this recipe is only vegetarian if you use another (vegetarian) type of cheese.

Serves: 
4-6

Tropical Bean Salad

Note: 

It's salsa season, and this is the yummiest, not to mention most beautiful, fruit salsas I've ever tried.  Not too sweet, with just the right amount of juice to substance and fruit to zing ratio - it can be served on it's own as a salad, as part of a taco bar or with chips as a salsa.  This colorful salad is sure to be a crowd pleaser at your next summer potluck or BBQ!

Thanks to Boyfriend's cousins Gary and Margo in Albuquerque for this fantastic recipe!

Tools needed: 
A good knife!
Time: 
20 minutes
Tropical Bean Salad
Ingredients: 
1-2 mangoes, skin removed, chopped
1/2 sweet or red onion (depending on your taste) or 4 green onions, finely chopped
1 red bell pepper, diced
1 can yellow corn or 1 1/2 cups raw fresh corn, cut off cob
1 can black beans
1 tbs fresh lime juice
1/2 teaspoon salt
1/8 tsp pepper
2 tbs cilantro, minced
Directions: 
  1. Combine, onion, mango, red bell pepper, corn, beans and lime juice in a bowl until mixed well.
  2. Add salt, pepper and cilantro and mix again.
Serves: 
4

Mediterranean Quinoa Salad

Note: 

This is my own version of a Trader Joe's "sample" recipe.  The original called for couscous, but I like the protein packed-punch of the quinoa instead.  I've been cooking with quinoa a TON these days, great for making ahead of time and keeping in the fridge to throw in with whatever.

Quinoa-Feta Deliciousness!
Ingredients: 
1 cup quinoa
2 cups vegetable broth
1 can garbanzo beans
2 green onions, chopped (white and green parts)
1/2 cup feta cheese
1/2 cup kalmata olives, diced
1/4 - 1/2 cup sesame/tahini/Goddess dressing (pick your favorite brand)
Directions: 
  1. Cook the quinoa in the vegetable broth, according to package directions.
  2. Fluff with a fork, then add beans, onions, cheese and olives.  
  3. Dress and toss lightly.
Serves: 
2-4
Syndicate content